Colombo powder (poudre à colombo) is the golden, mildly hot curry blend at the heart of the French Antilles — Guadeloupe, Martinique and French Guiana. Brought by indentured Tamil labourers from South India in the 19th century, it fuses toasted coriander, cumin, mustard, fenugreek, black pepper, turmeric and chilli with a distinctive base of toasted rice, and it gives its name to the dish it seasons: colombo, a slow-simmered stew of chicken, goat, pork or fish.